Name: Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish
Yield: Makes 4 servings
Ingredients: 1 untreated (about 12x10x1-inch) red cedar plank; 3 tablespoons olive oil, divided; 2 plum tomatoes, halved lengthwise; 1 small sweet onion (such as Vidalia or Maui), quartered; 1 large red bell pepper, halved lengthwise; 1/2 cup Kalamata olives, pitted, coarsely chopped; 3 anchovy fillets, finely chopped; 2 garlic cloves, chopped; 2 tablespoons chopped fresh basil; 1 tablespoon drained capers; 1 tablespoon white balsamic vinegar or unseasoned rice vinegar; 4 6-ounce monkfish fillets; 8 long thin slices prosciutto

Cedar-Planked Monkfish with Fire-Roasted and Puttanesca RelishBrian Leatart

Planking is one of Ted Reader's favorite ways to cook because it simultaneously bakes, grills, and smokes the meat or fish. It's an especially good technique for barbecuing fish, which has a tendency to flake and fall apart on the grill. For this recipe, begin soaking the cedar plank one day ahead. what to drink: J.L. Wolf 2003 Riesling, Wachenheimer Belz, Pfalz, Germany ($20).

Shopping tip:

Use a 1-inch-thick cedar plank for the monkfish. Thinner planks have a tendency to burn and warp on the grill. Look for cedar marked "untreated" at lumberyards and some home-improvement stores. Or order planks from Satuee Cedar Company (sauteecedar.com; 866-728-8332).

Recipe notes

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